Quark is very old BC European cheese that is still very popular in Germany. It is tangy and a cross between cream cheese and sour cream and is often eaten for breakfast, used in cooking and deserts. Many older people in Europe eat a small amount daily for health reasons.
INGREDIENTS
- 1 US gallon / 3.8 liters cow's whole milk
- 2 tablespoons / 1 ounce / 30 ml buttermilk as Starter Culture
RECIPE
- Warm milk to ~88 F/31 C and thoroughly whisk in Starter Culture.
- Cover milk and let ripen at room temperature for ~24 hours or until set in the consistancy of firm yogurt.
- Pour into a cheesecloth lined colander, tie corners together around wooden spoon so that cheese is in a ball, and hang in bowl in fridge overnight to gravity drain whey.
- Remove quark from cheesecloth and store in an air tight container in fridge.
- Consume within 2 weeks.
OPTIONS
- To make Sahnequark (german for Creamy Quark), use some heavy cream with whole milk.
- To make Magerquark (Greman for low fat Qurak), use 1-2% milk.